Cabbage Rolls
8 -10 cabbage leaves
rice
red beans
tofu (extra firm, diced)
carrots (diced)
leek (diced)
onion (diced)
mushrooms (diced)
garlic
chili pepper
cumin
oregano
basil
thyme
tomato sauce
Marinate tofu overnight. (Use your favorite marinade.) Coarsely chop beans in food processor, or mash by hand. Combine with carrots, leek, onion, mushrooms, tofu, garlic, chili pepper, and spices. Saute until leeks and onions start to turn translucent. Remove from heat and mix in rice.
Cut tough stem part out of each cabbage leaf. Put leaves in boiling water for a few minutes until leaves reach desired tenderness. Let cool and dry in colander. Spoon mixture into leaves and fold closed, placing them snugly in 8x8 baking dish. Cover with tomato sauce, and sprinkle with parmesan cheese or nutritional yeast. Bake at 350 degrees for 30 minutes.
Serve with mashed potatoes, rice, or quinoa.
rice
red beans
tofu (extra firm, diced)
carrots (diced)
leek (diced)
onion (diced)
mushrooms (diced)
garlic
chili pepper
cumin
oregano
basil
thyme
tomato sauce
Marinate tofu overnight. (Use your favorite marinade.) Coarsely chop beans in food processor, or mash by hand. Combine with carrots, leek, onion, mushrooms, tofu, garlic, chili pepper, and spices. Saute until leeks and onions start to turn translucent. Remove from heat and mix in rice.
Cut tough stem part out of each cabbage leaf. Put leaves in boiling water for a few minutes until leaves reach desired tenderness. Let cool and dry in colander. Spoon mixture into leaves and fold closed, placing them snugly in 8x8 baking dish. Cover with tomato sauce, and sprinkle with parmesan cheese or nutritional yeast. Bake at 350 degrees for 30 minutes.
Serve with mashed potatoes, rice, or quinoa.